Entries in fall soups
(1)

Comforting and hearty, yet not heavy. That's what this vegan stew is. It's so delicious that I'd consider going vegan with food like this! The combination of spices nicely complements the mild sweetness of the vegetables and apples. I adapted it from a recipe on Allrecipes.com that originally contained red lentils instead of beans and was pureed. Leaving it as a stew made it one step quicker and easier. I also used olive oil instead of butter, and added 1/2 tsp curry powder since I add curry to everything. You can enjoy a bowl as is or serve over rice or quinoa, or with a chunk of fresh bread. Perfect.

Ingredients

1/4 cup olive oil

3 large carrots, peeled and chopped

2 large sweet potatoes, peeled and chopped

2 apples, peeled, cored and chopped

1 onion, chopped

1 15.5 oz. can white cannellini (kidney) beans, drained

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp minced fresh ginger

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp curry powder

4 cups vegetable broth (you can add even more broth or water to make a soup-like consistency)

Directions

Pour oil in large stock pot over medium-high heat. Place the chopped sweet potatoes, carrots, apples, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the beans, spices, and vegetable broth into the pan with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 30 minutes.